Kamil Perry
Yema cake is a Filipino dessert that combines chiffon or sponge cake with yema, a type of milk custard candy. The cake is infused with cream cheese and yema, resulting in a sweet and creamy flavour. To balance the sweetness, grated cheese is often added as a topping, with cheddar being a popular choice. The combination of soft cake, silky yema sauce, and savoury cheese creates a melt-in-your-mouth texture that has made Yema cake a beloved treat in the Philippines and beyond. While the exact origin of Yema cake is unknown, it is believed to be a modern creation inspired by the traditional Yema candy.
| Characteristics | Values |
|---|---|
| Type of Cake | Chiffon or sponge |
| Cheese | Grated cheddar or other salty cheese |
| Yema | A type of milk custard candy |
| Yema Consistency | Rich, creamy, and golden |
| Yema Ingredients | Egg yolks, condensed milk, butter, sugar, and evaporated milk |
| Yema Preparation | Heat and continuously stir until thick |
| Yema Cake Assembly | Divide cake into two, add filling, cover with other half, cover with yema icing, and top with cheese |
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What You'll Learn
Yema cake recipes with cream cheese
Yema cake is a Filipino dessert that combines a soft and fluffy chiffon cake with a rich and creamy yema spread and silky yema frosting. The yema spread is made with egg yolks, milk, sugar, condensed milk, all-purpose flour, flour slurry, and butter. The cake itself is less sweet than a typical sponge cake, as the yema spread and frosting provide ample sweetness.
Ingredients:
- 50 g of butter
- 250 g of cream cheese
- 110 ml of milk
- 60 g of all-purpose flour
- 20 g of cornstarch
- 6 egg yolks
- 6 egg whites
- 140 g of sugar
- 1 tsp of vanilla extract
- 1/4 tsp of cream of tartar
- 1/4 tsp of salt
- 1/4 cup of butter (for yema filling)
- 1/2 cup of grated cheese (for yema filling)
- 2 cans of condensed milk (for yema filling)
- 1/2 tsp of almond extract (for yema filling)
Method:
First, prepare the batter by melting the cream cheese, butter, and milk in a small pan over simmering water. If using a vanilla pod, scrape the beans and add them to the pan. Once melted, let the mixture cool to room temperature. In a separate bowl, combine the flour, cornstarch, salt, and egg yolks. Add in the lemon juice and set aside.
Next, beat the egg whites and cream of tartar until foamy. Add the vanilla and gradually add sugar until stiff peaks form. Fold this mixture into the cream cheese mixture, ensuring everything is well combined.
Pour the batter into an 8-inch round pan lined with parchment paper. Bake the cake in a water bath at 325°F for about 1 hour and 10 minutes, or until done.
Once the cake is baked and cooled, prepare the yema filling by combining condensed milk, egg yolks, butter, and grated cheese in a pan over low heat. Stir regularly until the mixture thickens, then remove from the heat and let it cool.
To assemble the cake, divide it into two layers horizontally. Spread the yema filling on top of one layer, then cover with the second layer. Frost the entire cake with the remaining yema filling and top with additional grated cheese, if desired.
Yema cake is best served chilled and can be stored in the fridge for a few days. Enjoy this sweet and salty Filipino treat!
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Yema cake recipes without cream cheese
Yema cake is a Filipino dessert that is a spin-off from yema candy. It is made with a soft and airy chiffon cake base, with a rich and creamy yema spread and yema frosting. The yema spread is made by combining egg yolks, milk, condensed milk, and sugar, and then adding all-purpose cream and flour slurry. The spread is cooked over low heat until it thickens, and then butter is added and mixed until well combined. The cake is then frosted and can be topped with grated cheese, although this is optional.
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup evaporated milk
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp powdered orange juice
- 1/2 cup cooking oil (vegetable oil, canola oil, or corn oil) or 1/2 cup melted butter
- 2 cups water
- 3/4 tbsp vanilla extract
- 1 can condensed milk
- 4 egg yolks
- 1 tbsp cornstarch (optional)
- Grated cheese for topping (optional)
Instructions:
- Lightly grease a llanera or cake pan with vegetable oil. If using a pan, line the bottom with parchment paper for easy removal later.
- Combine the dry ingredients (flour, sugar, baking powder, and baking soda) in a large bowl. Set aside.
- In a separate large bowl, beat egg whites until foamy using a hand or stand mixer on low speed.
- Gradually add sugar while continuously beating until all the sugar is used up.
- Turn the speed to medium and beat until firm peaks form.
- In a pan, mix the evaporated milk, condensed milk, egg yolks, and vanilla extract.
- Mix well and cook until the mixture thickens over low heat. Stir constantly to avoid lumps.
- Once the mixture is thick, turn off the heat and let it cool.
- Pour the batter into the prepared pan and steam for 25-30 minutes over low heat.
- After steaming, let the cake set inside the steamer for 10 minutes with the lid on to prevent shrinking.
- Cook the cake in the pan for 5 minutes, then unmold and let it cool completely.
- Frost the cake and top with grated cheese, if desired.
This recipe does not include cream cheese and is a no-bake version, making it a simple and easy dessert to prepare at home.
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Grated cheddar cheese toppings
When preparing a yema cake, it is essential to have good quality, fresh batch of eggs as the recipe requires a significant number of egg yolks. The yema filling or icing is made by combining condensed milk, egg yolks, butter, and vanilla and almond extracts. The addition of grated cheddar cheese as a topping enhances the flavour and texture of the cake. The sharp, salty taste of cheddar cheese complements the sweetness of the yema frosting, creating a unique and indulgent dessert.
To assemble the yema cake, divide the cake into two layers. Spread the yema frosting evenly on top of the bottom layer, and then sprinkle grated cheddar cheese on top. Place the second cake layer over it and cover the entire cake with the remaining yema frosting. Finally, sprinkle more grated cheddar cheese on top and the sides of the cake. This combination of yema frosting and grated cheddar cheese is what makes this cake stand out.
The key to achieving the perfect yema cake texture is to ensure that the cake itself is less sweet. This is because the yema frosting already provides a generous amount of sweetness. By balancing the sweetness of the frosting with the salty grated cheddar cheese, you create a dessert that satisfies a range of taste preferences. This contrast of flavours is what makes yema cake a popular choice among those with a sweet tooth, as well as those who enjoy a savoury treat.
When preparing grated cheddar cheese toppings, it is recommended to grate the cheese yourself using a cheese grater. This allows you to control the fineness of the grated cheese, ranging from a nearly powdered consistency to a small sprinkle size. Grated cheddar cheese is a versatile ingredient that can be used in various dishes, but its combination with yema cake creates a unique sensory experience that is sure to impress.
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Grated cheese quantity
The quantity of grated cheese used in a Yema Cake depends on the size of the cake and the desired intensity of the cheese flavour. A stronger cheese flavour and a larger cake will require a greater quantity of grated cheese.
A standard Yema Cake recipe typically calls for 1/2 cup of grated cheese to be mixed into the batter and sprinkled on top of the cake as a garnish. This amount of cheese will provide a subtle cheese flavour that complements the sweetness of the Yema Cake without overwhelming it.
However, some recipes may use more or less cheese depending on personal preference and the desired taste profile. For a more intense cheese flavour, you can increase the amount of grated cheese in the batter and also use a thicker layer of grated cheese on top of the cake. Conversely, if you want the cheese flavour to be more subtle, you can reduce the amount of grated cheese in the batter and use a lighter sprinkle on top.
It's important to note that the type of cheese used can also affect the overall flavour and intensity. Traditional Yema Cakes use salty grated cheddar cheese, but you can experiment with different types of cheese, such as cream cheese or other salty cheeses, to find the variety that best suits your taste preferences.
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Yema cake assembly
Yema cake is a Filipino dessert that consists of a soft and fluffy sponge or chiffon cake filled and frosted with a slightly more spreadable version of yema candy, which is a kind of Filipino candy made of egg yolks and condensed milk. The cake is often topped with grated cheese to balance the sweetness of the yema frosting.
First, ensure that your cakes are completely cool before you start frosting. The frosting will melt if the cake is still warm, and you don't want that! You can make a dam around your layer cakes to keep the filling in place.
Next, divide the cake into two layers by cutting it horizontally in the middle. This can be done by using a serrated knife or a piece of thread.
Then, spread about a quarter of the yema frosting on top of the bottom cake layer using a spatula, and spread it evenly. You can also add a sprinkle of grated cheddar cheese on top of the frosting.
Now, carefully place the top layer of the cake on top of the frosted bottom layer.
After that, scoop the remaining yema frosting and use it to cover the surface and the sides of the cake. You can use a spatula or a palette knife to create a smooth finish.
Finally, sprinkle grated cheese on top and sides of the cake. You can also add other toppings like nuts to give it another layer of flavour and texture.
Your Yema Cake is now ready to serve! You can serve it immediately or chill it in the fridge to allow it to set before serving. Enjoy the sweet and salty flavours of this delicious Filipino dessert!
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Frequently asked questions
Yema Cake is a type of chiffon or sponge cake infused with cream cheese and flavoured with yema, a type of milk custard candy popular in the Philippines.
You can use cream cheese, grated cheddar cheese, or a combination of both.
The cream cheese is added to the batter, while the grated cheese is sprinkled on top of the cake as a final step.
Yema is a classic Filipino candy made from a mixture of milk and egg yolks cooked over low heat until thickened.
Yes, you can leave the cheese out of your Yema Cake if you prefer.
